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Effect of Transglutaminase on the Quality of Dried Alkaline Noodle from Rice Flour

Anocha Suksomboon and Onuma Pleansri
Department of Food Science, Faculty of science, Burapha University, Bangsean, Chonburi, Thailand
Abstract—The aim of the present study was to improve quality of dried alkaline noodle made from rice flour by utilization of transglutaminase at difference concentrations (0, 1, 2, 3 and 4 g/ 100 g flour). The transglutaminase activated protein crosslinking according to SDS-PAGE protein patterns and the decrease amount of free amino groups. The increase amount of transglutaminase increased cooking yield, hardness, and tensile strength, while decreased cooking loss and adhesiveness of alkaline rice noodle. According to the optimum of cooking properties, textural properties and sensory characteristics, the 3 and 4 % of transglutaminase was recommended for quality improvement of alkaline noodle from rice flour. 
Index Terms—transglutaminase, alkaline noodle, rice flour

Cite: Anocha Suksomboon and Onuma Pleansri, "Effect of Transglutaminase on the Quality of Dried Alkaline Noodle from Rice Flour," International Journal of Food Engineering, Vol. 5, No. 4, pp. 218-225, December 2019. doi: 10.18178/ijfe.5.4.218-225
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